KATRINE LEHMANN
Start with the relationship you have with yourself
Ingredients
200g Chickpeas, soaked over night
190ml Water
1 tbsp Apple Cider Vinegar
2 tbsp Olive Oil
70g Psyllium Husk
1 tsp Sea Salt
1 tsp Bicarbonate of Soda
1 tsp Thyme, dried
1 tsp Rosemary, dried
1 tsp Turmeric, ground
2 handfuls chopped olives (optional)
100g Feta, cubed or crumbled (optional)
1-2 tbsp Sesame Seeds (optional)
Preparation
Step 1
Heat oven at 180 degrees and line a baking tray with baking paper.
Step 2
Drain and rinse chickpeas. Pop them in your blender along with the water, apple cider vinegar and olive oil. Blend for 1-2 minutes.
Step 3
Transfer the mixture into a bowl and add the remaining ingredients. Give it all a really good mix, making sure everything is evenly distributed and well mixed in, then leave the dough for about 5-10 minutes.
Step 4
Place the dough on the baking paper (on the baking tray) and even it out/roll it out till it more or less fills the whole tray, but with a height of about 1cm.
Step 5
Bake for 30 minutes - keep an eye on it. Once you remove it from the oven, leave it to cool for a little while and then cut into rectangular wedges.
Tip
Fold in chopped olives and/or feta cheese for a little more taste. You can also sprinkle the dough with sesame seeds, salt flakes or the likes, right before baking.